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5 lbmarris otter 1 lb 60deg L 0.5 lb 120deg L 0.5 lb aromatic malt 0.5 honey malt 0.13 English roasted barley Also, this yielded 3.5 gallons

158 was the mash temp of the recipe

That would definitely make sense. I do direct heat but I'm not a BIABer. While heating I make sure I'm stirring, but all the same that would make sense. I'm still trying to build a 10 gallon Rubbermaid mashtun, just never seem to have. The time!

Can you recommend a good thermometer or even if one of those "lazer" ones work well?

Definitely knew that the mash temp was getting up there, but. That's what I was going for... I wanted to try something that I haven't tried before, so there you have it. Still thinking that the aeration was a major issue, but I can't be sure. Obviously, with the higher mash, I would have less...

How was that a good learning experience? What did you learn from hitting 1.034 that you wouldn't have learned otherwise (pardon the noob question)?

How was That a good learning experience? What did you learn from getting to only 1.034 that you wouldn't have learned otherwise (pardon the noob question)?

I mashed at 158. A one point it dropped to 150, so I brought it back up to 158. Now that I'm looking at my notes, I seem to remember not aerating the wort like I usually do. I usually really beat the heck out of the wort and then add the yeast. I think I just added the yeast to the wort...

So, I'm still new to the all grain world and I went ahead and brewed a Scottish ale. I started fermentation on September 6 and came in with a specific gravity of 1.044 when I added the wlp028. The FG goal was about 1.012. After one week I was well on my way, hitting 1.020. Now, today, sept 29...

Great comments everyone. I was thinking that the yeasties will do some good things, but wanted to hear from some more experienced folks. Thanks for helping a noob! Also, I've been looking up the calculations for ibus, can you explain how you determined how I was within 3 percent? Still...

I should add that the two old hops had been in the freezer for about the past 6 months.

Noob questions here - Made a Scottish ale this weekend. To offset the sweetness, recipe (4 gallons) called for 60 grams of Fuggle at initial boil (60 minutes) and that's the only addition. So, we were looking at a bittering hop and that's it. There was no Fuggle at the hbs, so I got some...

Pm sent

This piggy backs on my question - is it okay to use dme as a yeast starter if you're going all grain? (Don't mean to hijack, just an additional question)

So, I've already washed and stored some wlp004 from a brew I completed back in March. I've always just bought a new tube of yeast each time I've brewed. Any suggestions on how to go about using this stored yeast in my next brew? I'm looking for all types of answers on this - how much to use...

So do you steam first and then freeze or the other way around? Also, if freeze and then steam, what do you find the best way to steam?

But aren't you losing a lot of the flavor by doing so?

So when do you add the fruit in primary? Do you add after fermentation has already essentially ended, or do you add iit right when racking to primary?

D you freeze and thaw to get rid of the "nasties" instead of cooking the fruit?

Can you explain? What are the potential benefits?